Slow Roasted Lamb Shoulder with Creamy Spicy Mint and Cilantro Sauce

Serves: Four | Prep: 15 min | Cook: 4 hr, 30 min

Ingredients:

Slow Roasted Lamb Shoulder:
3 lbs shoulder of lamb
1 1/2 Tbsp olive oil
1 1/2 tspsalt
1 tsp pepper
1 onion, unpeeled and thickly sliced
1 whole garlic bulb, top removed
12-14 fresh thyme sprigs
5-6 fresh rosemary sprigs
4 bay leaves
2 cups chicken stock

Creamy Spicy Mint and Cilantro Sauce:
1 cup greek yogurt
1 cup fresh cilantro, roughly chopped
1/2 cup fresh mint, roughly chopped
2 garlic cloves, smashed
2 green chillis, chopped
1 lime, juiced
1/2 tsp salt

Directions:
Remove lamb from the refrigerator 30 minutes, before cooking.

Preheat oven 400F/200C.

In a roasting tin make a bed of onion, garlic, thyme, rosemary, and bay leaves. Place lamb on top. Pat lamb dry with paper towels and season both sides with salt and pepper. Place skin side up and drizzle with olive oil. Roast, uncovered for 30 minutes. Remove from the oven. Decrease temperature to 325F/162C. Add chicken stock into the roasting tin. Cover with foil and return to the oven to roast for 4 hours. During the last 30 minutes, remove foil. Let rest, wrapped in foil for 30 minutes before serving.

To make the creamy spicy cilantro and mint sauce add yogurt, cilantro, mint, garlic, chillis, lime juice, and salt to a blender. Blender until smooth. Serve with lamb.

The sauce will last 3 days in the refrigerator.

More Delicious Recipes:
Harissa Lamb Chili
Olive Stuffed Leg of Lamb with Mint Sauce
Crumbled Ham
Apple Stuffed Pork Loin
Buttered Orange and Herb Roasted Turkey
Roast Fillet of Beef with Balsamic Caramelized Shallots